Recipe Ingredient
- 700g soft-shelled crabs
- 1 tsp freshly ground black pepper
- 1/2 tsp Chinese five spice powder (ng heong fun)
- 1/2 tsp pepper
- 1/2 tsp salt
- Batter:
- 3 tbsp plain flour
- 3 tbsp corn flour
- 1 tsp baking powder
- dash of salt and pepper
- 1 cup water
Instructions
- Wash crabs and drain well. Pat dry with paper towels. Season crabs with the ground black pepper, five spice powder and salt for 10-15 minutes before frying.
- Lightly beat together all the ingredients for the batter until well mixed. Heat oil in a deep pan. Dip each crab into the batter and then drop it into the hot oil. Deep-fry until golden and crispy.
- Drain on paper towels and serve with bottled Thai-style chilli sauce with a combination of a dash of wasabe.
